Ice Cream 101

Ice Cream 101



In Ice Cream 101 I show you 3 types of frozen desserts for you to master.

Ice cream has to be my favourite food, but I know it can be intimidating to make. So I wanted to share some different frozen treat options depending on your preferences and skill set. Once you build your confidence, you can try mixing them up with different flavors!

Strawberry Sorbet

This fruit sorbet is the most refreshing frozen dessert, and it’s dairy free! The fresh strawberries give the sorbet such a vibrant colour (I’d go for these over frozen fruit), and the lime adds a punch to the flavour. Perfect for a spring / summer’s day, and a great palate cleanser!

Chocolate Parfait

This chocolate parfait recipe is sort of a cheats ice cream with no ice cream machine required! It has a heavier mouthfeel because of the egg yolks, but they make it super smooth and a really decadent frozen dessert. Try freezing it in an ice cream mould and dipping it in a chocolate glaze.

Vanilla Bean Italian Ice Cream

This is your more classic gelato recipe. It requires a few specialist ingredients but they make such a difference to the taste and texture, they’re worth it I promise! The vanilla flavour really sings, and it’s beautifully smooth and light. Perfect by itself, in a soft ice cream sandwich, or for an ice cream cake!

Follow my video and step-by-step recipes to make these three different types of frozen desserts.

Want more 101 videos? Check out my Chocolate Mousse 101 and Cheesecake 101 videos!


 


 

Ingredients


For the Sorbet
 190 g Water
 190 g Sugar
 800 g Fresh Strawberries, Stems Removed + Chopped(This is the weight you need after you have stemmed them)
 Pinch of salt
 Zest 1/2 Lime
 Juice of 1 Lime
For the Parfait
 125 g Dark Chocolate (70%) Melted
 150 g Egg Yolks
 140 g Sugar
 Pinch Salt
 375 g Double Cream / Heavy Cream, whipped to a medium soft peak.
For the Vanilla Bean Ice Cream
 600 g Whole Milk
 180 g Double Cream / Heavy Cream
 125 g Sugar
 1.50 g Locust Bean Gum
 20 g Glucose
 20 g Honey
 40 g Skimmed Milk Powder
 2 Fresh Vanilla Beans
Shop the equipment

Method


Sorbet
1

In a saucepan over a medium heat, make a sugar syrup by boiling the sugar and water, then set it to one side to cool.

2

In a bowl over a saucepan of simmering water, add the strawberries, salt and lime zest and cook for 5-10 minutes until the strawberries have broken down.

3

Add the mixture to a blender with the lime juice and sugar syrup. Blend briefly, then chill for 6 hours/overnight.

4

Once chilled, churn the mixture in an ice cream machine, then put into a container. Freeze for another hour or so before serving.

Parfait
5

In a bowl over a saucepan of simmering water, add the egg yolks, salt and sugar and whisk until it hits 60C.

6

In a separate bowl over a saucepan of simmering water, melt the chocolate. Once melted, add a pinch of salt then slowly pour the egg yolk mixture over the top, whisking to combine.

7

In a separate bowl, whip the cream to a medium soft peak, then fold it into the chocolate mixture in 3 parts.

8

Pour it into a container and freeze for 4-6 hours.

Vanilla Bean Ice Cream
9

In a bowl, whisk the sugar and locust bean gum together.

10

In a saucepan over a medium heat, heat the milk, cream, glucose, honey, vanilla and milk powder to 45C, then add the sugar mixture.

11

Continue to whisk the mixture until it reaches 85C, then pour it into a bowl and blend with a hand blender for 1 minute.

12

Place the bowl into a bowl or sink with water and lots of ice. Stir and cool as close to 4C as possible.

13

Cover the surface of the mixture with cling film and chill overnight. Blend it again with a hand blender the next day, then churn it in your ice cream machine.

14

You can serve it straight away but it will be a little soft, so freeze it in a container for a little longer if you prefer a harder texture. Keep in mind that fresh ice cream will deteriorate in texture/taste the longer you leave it, so it’s always best eaten within 6 hours.

Ingredients

For the Sorbet
 190 g Water
 190 g Sugar
 800 g Fresh Strawberries, Stems Removed + Chopped(This is the weight you need after you have stemmed them)
 Pinch of salt
 Zest 1/2 Lime
 Juice of 1 Lime
For the Parfait
 125 g Dark Chocolate (70%) Melted
 150 g Egg Yolks
 140 g Sugar
 Pinch Salt
 375 g Double Cream / Heavy Cream, whipped to a medium soft peak.
For the Vanilla Bean Ice Cream
 600 g Whole Milk
 180 g Double Cream / Heavy Cream
 125 g Sugar
 1.50 g Locust Bean Gum
 20 g Glucose
 20 g Honey
 40 g Skimmed Milk Powder
 2 Fresh Vanilla Beans
Shop the equipment

Directions

Sorbet
1

In a saucepan over a medium heat, make a sugar syrup by boiling the sugar and water, then set it to one side to cool.

2

In a bowl over a saucepan of simmering water, add the strawberries, salt and lime zest and cook for 5-10 minutes until the strawberries have broken down.

3

Add the mixture to a blender with the lime juice and sugar syrup. Blend briefly, then chill for 6 hours/overnight.

4

Once chilled, churn the mixture in an ice cream machine, then put into a container. Freeze for another hour or so before serving.

Parfait
5

In a bowl over a saucepan of simmering water, add the egg yolks, salt and sugar and whisk until it hits 60C.

6

In a separate bowl over a saucepan of simmering water, melt the chocolate. Once melted, add a pinch of salt then slowly pour the egg yolk mixture over the top, whisking to combine.

7

In a separate bowl, whip the cream to a medium soft peak, then fold it into the chocolate mixture in 3 parts.

8

Pour it into a container and freeze for 4-6 hours.

Vanilla Bean Ice Cream
9

In a bowl, whisk the sugar and locust bean gum together.

10

In a saucepan over a medium heat, heat the milk, cream, glucose, honey, vanilla and milk powder to 45C, then add the sugar mixture.

11

Continue to whisk the mixture until it reaches 85C, then pour it into a bowl and blend with a hand blender for 1 minute.

12

Place the bowl into a bowl or sink with water and lots of ice. Stir and cool as close to 4C as possible.

13

Cover the surface of the mixture with cling film and chill overnight. Blend it again with a hand blender the next day, then churn it in your ice cream machine.

14

You can serve it straight away but it will be a little soft, so freeze it in a container for a little longer if you prefer a harder texture. Keep in mind that fresh ice cream will deteriorate in texture/taste the longer you leave it, so it’s always best eaten within 6 hours.

Ice Cream 101